Add 1 clove garlic and 6 anchovy fillets, each chopped, and a pinch of salt. Scrape the mixture with the side of your knife to make a paste. Whisk the paste into the oil along with 3 tablespoons finely grated Parmesan, and whisk until the dressing is glossy and viscous. Season with salt and pepper to taste, and add more lemon juice for increased brightness.

Using your hands, gently toss the whole leaves of 3 romaine hearts, separated, with the dressing and the croutons. Shave Parmesan with a vegetable peeler as required, and top the salad with shavings. Bring the peeler and the Parmesan to the table so that guests can help themselves to extra cheese.